1/4 cup unsalted butter, softened
2 pounds Idaho potatoes, peeled and cut into 1/4 inch slices
1/2 cup Gruyere cheese, grated
3/4 cup freshly grated parmesan cheese
1 1/4 cup heavy whipping cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp creole seasoning
Preheat oven to 350.
Butter a 2 quart baking dish with 1-2 Tbsp of the softened butter.
Arrange a layer of potatoes on in the baking dish and sprinkle a small amount of the salt, pepper and cheeses over the potatoes. Continue this process until all of the potatoes are layered in the baking dish with the cheese, salt and pepper.
Combine the whipping cream and Creole seasoning and pour it over the potatoes. Dot the top of the potatoes with the remaining softened butter. Cover with foil and bake for 25 minutes. Remove the foil and continue baking for 45 minutes, until the potatoes are tender. Let stand for five minutes before serving.
Yield: 8 servings